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DJ Khaled’s Finga Licking Is the Best New Restaurant in America from Complex

We’re celebrating with Action in the MUNCHIES Test Kitchen, where Action is blessing us with something necessary that should be in everyone’s arsenal: a chicken parm. Follow closely and you can too make this magnificent dish with oozy cheese, a simple (and delicious) red sauce, and golden brown chicken that will make you shed one small tear at first bite.

Discover the modern Japanese flavors of Megu in New York City and learn the secrets behind its signature dish, Kobe Beef Chateaubriand. Also Ed Levine explores the nation’s most expensive comfort foods.

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Anthony Bourdain of No Reservations takes us on a brass-knuckled culinary tour of New York. He starts us off with amazing cured meats and cheese at Salumeria Rosi before heading to the distinguished Wakamba cocktail lounge. After a few beers to cleanse the palate, we end the night with one of the best pieces of meat we’ve ever had at Bourdain’s old base of operations, Brasserie Les Halles.

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On this episode of Munchies, we visit Jeepney, the bustling restaurant in New York City’s East Village, to learn what Filipino cuisine is all about. Then we hit the town with head chef and owner, Miguel Trinidad, and his business partners, Nicole Ponseca and Tomas De Los Reyes.

First, they take us over to their Chinatown staple, Nom Wah Tea Parlor, where they spend every New Year’s Day. Nom Wah’s owner, Wilson Tang, teaches us about the finer points of eating soup dumplings and a little Chinatown history. Buzzed off of pork broth, we head over to hang with Jeepney’s neighbors at Ducks Eatery, where we sample the goat’s neck with shots of potent homemade Mezcal.

The crew from Ducks Eatery joins us for a nightcap as we stumble over to the bar Pouring Ribbons for world-class cocktails and some hilarious stories from their colleague, Topher Chung. We finish off the night with a leisurely stroll back to Jeepney, where a whole set of friends is waiting to crush an epic Kamayan feast. Enjoy!

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Chef Eddie Huang is tired of Americans eating Chinese food like hooligans, so on this tour of the best Asian restaurants in NYC he teaches us how to eat soup dumpling properly. We also follow him and his crew, which includes Grammy Award-winning producer Emile Haynie and nightlife empresarios Max Koshkerman and Simonez Wolf, to the Russian Bath and lastly back to BaoHaus for some drunken eats.

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New York has a restaurant for every occasion but when it comes to the best, only a few are at the head of the class. Visit Daniel, Daniel Boloud’s 4-star masterpiece, as he shows us some of his favorite mouth-watering dishes. After dinner, we visit some of the best underground speakeasies, including The Back Room and Employees Only. These hidden bars will take you back to the Prohibition Era.

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